Monday, May 1, 2017


1 1/2 sticks unsalted butter, softened

1/2 cup confectioners' sugar + extra for dusting
1/4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 cup prepared lemon curd

In a large mixer bowl, beat butter and sugars on medium speed of electric mixer until fluffy. Beat in egg, lemon zest, lemon juice, and vanilla extract. On low speed, beat in baking powder then the flour until it is incorporated. Cover dough and chill in the refrigerator for an hour. Place lemon curd into a small ziptop food-storage bag and seal.

Heat the oven to 350 degrees. Line baking sheets with parchment paper. Shape scant tablespoonfuls of dough into balls. Place dough balls 2-inches apart on the prepared baking sheets. Using your index finger, make a deep indentation in center of each dough ball. Snip a tiny corner of the ziptop bag and pipe the lemon curd into the indentations to fill completely. This takes about 1 teaspoon per cookie. Bake 15 minutes or until the cookie edges just start to brown lightly. Do not overbake. Cool completely on the baking sheet on a wire rack. Dust the edges of the cookies with powdered sugar.
Note: File Photo

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